Eli’s Organic Foods is the product of passion for health and nutritious organic foods.At Eli’s Organic produce farm, we believe in practicing sustainable farming that takes into context not only the quality and nutrient of the foods we grow  for our well-being, but equally  important, the health of soils and the biodiversity therein.

Eli’s organic berries and ginger for the jams; baby spinach, rucola (rocket) and cherry tomatoes for the pesto; the gherkins and beetroot for the pickles; and the chilies and tomatoes for the hot sauces are all organically and sustainably grown on a piece of land around my home in the Kenya highlands on the outskirts Nairobi. So, one could call it organic-based, sustainable peri-urban agriculture.  The other ingredients that we use but don’t grow are sourced from organic producers or stockers in the local markets. These include nuts, cheeses and lemons, for example. 

At Eli’s Organic produce farm we believe in practicing sustainable farming that takes into context not only the quality and nutrient of the foods we grow  for our well-being, but equally  important, the health of soils and the biodiversity therein.  In this regard, and in order to reduce the ecological footprint and environmental impact, the vegetables and berries that are the main ingredients of our products are grown largely through a drip irrigation approach to conserve water use and avoid wastage. Also, by applying a totally organic production approach, no chemicals in form of fertilizers or pest control products are used in the farming of the vegetables and berries used in making all the food items we process. Rather we use plant-based products to control pests as well as intercropping with herbs and other plants that repel pests and suppress vectors of diseases common in vegetable production.